Chili Chicken
500 grams boneless chicken, cut into bite size pieces
1 teaspoon red chili powder
1 teaspoon pepper powder
1/4 teaspoon turmeric powder
To taste, salt
2 cups + 1 cup thin long onion slices
4 green chilies cut into rounds
1" piece ginger + 4 garlic cloves, chopped finely
2 sprigs curry leaves
2 tomatoes, chopped finely
1/4th of a green capsicum, cubed
1 tablespoon soya sauce + 1 tablespoon tomato sauce
1/2 teaspoon sugar
3/4 teaspoon pepper powder
A handful to chopped coriander leaves
Sunflower oil, as required
Method:
Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.
In a pan, heat a cup of oil (or as required to deep fry) to medium high. Deep fry 2 cups of onion slices till they are brown. Remove with a slotted spoon and keep aside. Add the marianated chicken pieces to the same oil, cover and fry over low heat till they are cooked. Keep fried chicken aside. Strain oil leaving behind a couple of tablespoons in the pan.
Sauté 1 cup of onions slices along with green chilies, ginger, garlic and curry leaves in the remaining oil till the onions have softened well. Add tomatoes and continue sautéing till oil has separated from the mixture. Mix in fried onions, chicken, capsicum, coriander leaves, soya sauce and tomato sauce and let cook together for a few minutes. Finish off with sugar and pepper powder.
Serve as a starter or as a side dish.
Note: Adjust spice level according to taste.
500 grams boneless chicken, cut into bite size pieces
1 teaspoon red chili powder
1 teaspoon pepper powder
1/4 teaspoon turmeric powder
To taste, salt
2 cups + 1 cup thin long onion slices
4 green chilies cut into rounds
1" piece ginger + 4 garlic cloves, chopped finely
2 sprigs curry leaves
2 tomatoes, chopped finely
1/4th of a green capsicum, cubed
1 tablespoon soya sauce + 1 tablespoon tomato sauce
1/2 teaspoon sugar
3/4 teaspoon pepper powder
A handful to chopped coriander leaves
Sunflower oil, as required
Method:
Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.
In a pan, heat a cup of oil (or as required to deep fry) to medium high. Deep fry 2 cups of onion slices till they are brown. Remove with a slotted spoon and keep aside. Add the marianated chicken pieces to the same oil, cover and fry over low heat till they are cooked. Keep fried chicken aside. Strain oil leaving behind a couple of tablespoons in the pan.
Sauté 1 cup of onions slices along with green chilies, ginger, garlic and curry leaves in the remaining oil till the onions have softened well. Add tomatoes and continue sautéing till oil has separated from the mixture. Mix in fried onions, chicken, capsicum, coriander leaves, soya sauce and tomato sauce and let cook together for a few minutes. Finish off with sugar and pepper powder.
Serve as a starter or as a side dish.
Note: Adjust spice level according to taste.
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